Preparation

In a large heavy-bottomed pot over medium heat, heat the oil. Add the Vidalia onion and cook until soft,10-15 minutes, stirring occasionly. Add the vinegar, broth, sugar and seasonings. Cook for another 15 minutes, stirring occasionly. The onions should be translucent and reduced to a caramelized chutney. Remove from heat and cool completely. Transfer to an airtight container and refrigerate.

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